Prepare the hand-pulled noodles by combining flour, salt, and water, kneading until smooth, and letting it rest.

Toast whole cumin seeds, Sichuan peppercorns, and coriander seeds in a dry skillet until fragrant.

Slice lamb into thin pieces and marinate with Shaoxing wine, salt, peanut oil, and ground spices.

Heat a skillet, add peanut oil, then sear marinated lamb until brown and crispy.

Add minced garlic, ginger, red onion, and hot green chili, stir-fry until fragrant.

Incorporate sauce ingredients and toss in the skillet.

Remove from heat and stir in chopped cilantro.

Cook the hand-pulled noodles in boiling water until chewy.

Serve noodles topped with the lamb and sauce, garnished with additional chili oil or soy sauce.